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To make the topping, butter a 9-inch round cake pan. Put the butter, brown sugar and ginger in the prepared pan, and place the pan over medium heat. Heat, stirring occasionally, until the butter is melted and the sugar has dissolved. Scatter the cranberries over the butter-sugar mixture. Set aside.

Preheat an oven to 350°F.

To make the cake, in a bowl, mix together the flour, polenta, baking powder and salt. In another bowl, beat the butter and granulated sugar until light and fluffy (2 to 3 minutes with an electric mixer on medium-high speed). Add the egg yolks one at a time, beating well after each addition. Add the vanilla and mix well. Using a silicone or rubber spatula, fold in the flour mixture in three additions, alternating with the milk.

In a bowl, using a whisk or an electric mixer, beat the egg whites until soft peaks form. Add the cream of tartar and continue to beat until stiff peaks form. Using the spatula, fold the whites into the batter.

Spoon the batter over the cranberries in the cake pan, spreading it evenly. Bake until a skewer inserted into the center comes out clean, 55 to 60 minutes. Transfer the pan to a wire rack and let cool for 15 minutes. Run a knife around the edges of the pan to loosen the cake. Invert onto a serving plate, let stand for 5 minutes, then lift off the pan.

To make the whipped cream, in a bowl, using a whisk or an electric mixer, whip the cream until soft peaks form. Stir in the rum and confectioners’ sugar.

To serve, cut the cake into wedges and top with the whipped cream. Makes one 9-inch cake; serves 8 to 10.

Tips

Make the cranberry/ caramel portion of the cake the day before.

After baking and letting the cake set, let the bottom of the cake pan slightly warm over low heat before flipping out onto serving platter.